1 ½ cups of Lundberg Wild Blend rice, cook as directed rice (best when leftover or thoroughly chilled)
¼ cup canola oil
1/2 cup chopped kale stems, broccoli stalks or chopped celery
1 cup of mushrooms, chopped (optional)
1-2 cloves of garlic, minced
1 small red onion, chopped
1 cup broccoli
½ cup snow peas or organic sweet corn
¼ cup low sodium tamari
In a wok or large pan, heat oil using medium heat. (Be very careful because olive oil burns quickly). Add garlic then let cook until brown (reduce heat if popping). Add onions and stir. Layer the vegetables in the following order: celery, mushrooms, broccoli and snow peas. Add 1 tbsp. of tamari and cover for 2 minutes. Remove cover. Toss vegetables together and continue cooking to allow some of the liquid to evaporate. Make a well in the wok by moving vegetables up to the rim of the wok. The well will have some remaining liquid. Add remaining tamari and bring to a boil. Add rice. Mix in the vegetables. Serves 6.
Use brown rice, wild rice, long grain or short grain rice.
As main dish (for protein), add shaven tofu or chicken with vegetables.